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Is your starter four days old from dry/dormant? Or did you liven up a wet one? The reason I ask is my starter was purchased online and arrived as a sachet of po
by jspash 7y ago
Is your starter four days old from dry/dormant? Or did you liven up a wet one? The reason I ask is my starter was purchased online and arrived as a sachet of powder. And it took at least a week if not more for it to be ready. While the thing was just beginning to activate it smelled like old socks and bad cheese with a whiff of cabbage to make things really revolting. Then one day...it smelled of bread. Even a bit buttery. And for the past six years it’s been going strong with the same mild breadth yeasty buttery smell.
Anyhow what I’m saying is that 4 days seems too soon to start using in my limited experience.
Apparently in the first days there are many bacteria fighting for territory and until the right ones win it’s gonna smell like death!
- 01100011 7y ago4 days from the start. Just flour and water. I didn't buy anything but the flour. I mixed them up, brought it outside for a bit to catch some wild bacteria and yeasts, and I've been stirring it periodically. I put it in the oven with the light on a few times to speed things up. Every day I add a bit more flour and water. It currently smells like yogurt and is full of small bubbles. I think it should be ready to use in another 2-3 days.
- Reason077 7y agoYes, a new sourdough starter will go through several phases of strange and awful smells before it settles down to a consistent yummy sour yeastiness. Personally I'd question whether its worth even bothering with a dry powder starter, I just make mine with flour (mix of rye and wheat) and filtered water. The yeast is either present in the flour or is picked up naturally from the air.